Mini rustic pies made with simple ingredients. The perfect vegan dessert for fresh berry season (or any time of the year)! Serve with your favorite vegan ice cream or coconut whipped cream for an extra special treat.
Preheat oven to 400 degrees F (204 C) and position a rack in the middle of the oven. Also get out two large baking sheets.
In a large mixing bowl, mix the flour and salt. Cut butter into the flour until well blended using a pastry cutter or fork.
Add chilled water 1 Tbsp (15 ml) at a time and stir until the dough scrapes away from the bowl. This will depend on the flour you use, but usually requires around 4-5 Tbsp. If you add too much water, add more flour to compensate.
Transfer dough to a lightly floured surface. Without overworking, form into a ball, then divide into four segments if making small galettes, or six segments if making mini galettes.
Working one at a time and adding more flour as needed, use a floured rolling pin to roll each piece of dough out into a rough circle. Use the rolling pin to carefully transfer to the baking sheets (you will need two depending on their size) by placing the rolling pin at one end of the dough and gently folding the dough over the rolling pin. Then lift, transfer, and fold the dough off of the rolling pin onto the baking sheet.
Add blueberries to the dough bowl — no need to rinse it — and toss with sugar and cornstarch. Divide berries evenly among the pies, placing in the center of the dough.
Next, carefully fold the crust edges up, overlapping them as you go. Try to ensure no cracks remain or the fruit will seep out during baking.
Brush pies with a touch of water (or melted vegan butter) and sprinkle with organic cane or raw sugar to ensure a golden, crisp crust.
Bake for 20-28 minutes for mini galettes or 28-35 minutes for small galettes, or until the crust is golden brown and the fruit is bubbly. Serve warm with a scoop of vegan ice cream or coconut whipped cream.
Store leftovers loosely covered at room temperature up to 2-3 days, in the refrigerator up to 3-4 days, or in the freezer up to 1 month.
*To make gluten-free, use your favorite flour blend or try mine. Gluten-free pies shouldn’t require as much water since they absorb the butter more easily. You may only need 1-3 Tbsp (15-45 ml) water instead of 4-6 Tbsp (60-90 ml). Lastly, the edges don’t fold up as gracefully, so I simply used a butter knife coated in gluten-free flour and pushed the edges up to keep the filling contained. *Use in-season fruits for best flavor — blueberries for summer and apples sautéed in cinnamon, vegan butter, and coconut sugar for fall. *Nutrition information is a rough estimate calculated with Miyoko's vegan butter and without extra toppings.